Romain says ‘I love the dish because visually it’s so simple but, when you taste it, you’ll be surprised. It’s full of the fresh flavours of spring and really showcases the natural sweetness and textures of the vegetables.’
‘Plus, it really excites the taste buds. A great example of this is the black mushroom tapenade, which is delicious. We dry them and roast them with a bit of olive oil; then blend them into a paste with pine nuts, garlic and rosemary. Then, we finish the dish with a little lemon caviar at the end to add some acidity.’
‘At Alain Ducasse au Plaza Athénée, we’re lucky to have our own vegetable garden at The Palace of Versailles, where we produce all of the vegetables for our dishes. It has such a massive impact on the flavour intensities, textures and qualities of the vegetables.’
8 Baby carrots
1 mini Celery bulb
1 Butternut squash
1 bunch of Multi-coloured chard
1 bunch of Round radish
1 bunch of Baby turnips
1 bunch of Baby leeks
2 portions of Artichoke pepper sauce
200g Chinese artichoke
1 Black radish
4 Baby fennels
Pine cone - to taste
200g Black Chanterelle mushrooms
Baby turnip - to taste
Baby cabbage - to taste
Rocket flowers - to taste
Baby carrots - to taste
Grape seed oil
Lemon caviar - to decorate (from the Buddha’s hand)
Black Chanterelle mushrooms with vinegar
200g Dehydrated Chanterelle mushrooms
300ml Aged wine vinegar
200ml Chicken broth (or vegetable broth for vegetarians)
Sugar - to taste
Pine cone - to taste
2 sprigs of baked Rosemary
Roasted garlic confit - to taste
500g Black Chanterelle mushrooms
50g Cider roasted pine nuts
80g baked Garlic confit
3 sprigs of baked Rosemary
Seasoning - to taste
400g Rice bran
50g Moss (Lichen)
50g Black Chanterelle powder
Cooked Chanterelle mushrooms
3 Branches of Celery
180g Dehydrated black Chanterelle mushrooms
50g Pine nuts
20g Roasted garlic
0.8l Chicken stock (or vegetable stock for vegetarians)
Dry fennel - to taste
Black pepper - to taste
Pine cones - to taste
300g Chanterelle – to decorate
To make the vegetables:
1. Place some pine cones in a casserole dish. Cover with a layer of aluminum foil and allow to a smoky aroma to form.
2. Wash the Chinese artichokes and wrap them in the foil. Barbeque them over the pine cones, allowing the aroma to penetrate them.
3. Wash and prepare the root vegetables. Cook as above.
4. Wash and prepare the rest of the vegetables. Cook them in a pan on the barbecue.
5. To make the lichen oil, wash the moss and place it to the thermo mix. Add the grape seed oil, then heat and mix.
To make the black Chanterelle mushrooms with vinegar:
1. Add some vegetables to the rice bran and set aside for 3-4hrs.
2. Put half the dehydrated black Chanterelle mushrooms to one side. (Blend them to form the powder later). Rehydrate the other half the mushrooms in the aged wine vinegar. Then mix together.
To make the tapenade:
1. Finely chop (or blend) together all ingredients, until they form a rough tapenade.
(Note: You want to retain some texture so don’t make it too smooth.)
To make the rice bran:
1. Mix together the beer and bran.
2. Mix together the mushroom powder, moss and salt.
3. Combine the 2 mixtures. Then add the cooked Chanterelle mushrooms.
To make the sauce:
1. Sweat the carrots and celery in a saucepan. Add the chicken stock. Steam for 1hr hour at 85°C.
2. Heat the oil and butter in a frying pan. Add the root vegetables and cook for a few minutes. Then add the garlic, dry fennel and black pepper.
3. Transfer into the chicken stock and reduce.
4. Once reduced, pass the stock through a sieve, then season with the Chanterelle mushrooms and lichen oil.
1. Elegantly position the condiments in a dish and arrange the vegetables (dressing them in the sauce), black Chanterelle mushrooms in vinegar, lemon caviar and lichen oil. Decorate with edible flowers and vegetable tops.
Shake It Up. Romain says 'We always use seasonal vegetables as it helps to keep them sustainable and the flavours and quality are so much better too. We’ve shown you one selection of vegetables in this recipe but I recommend using whichever vegetables look best on the day, or varying them depending on what’s in season. You don’t have to stick to the same formula and the same applies to the condiments. We do it at the restaurant and guests love it.'
Romain Meder is the Executive Chef at Alain Ducasse Au Plaza Athénée, Paris, which holds 3 Michelin stars.